Knifewear

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A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Not clickbait. Vancouver, BC Your dream knife just became more affordable! Knifewear holds one sale a year on our regular stock and this is it. The Masakage sale is happening at all locations, and knifewear. Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well.

Knifewear

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Tojiro 6-Inch Honesuki Boning Knife.

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We have a knife designed for every kitchen job imaginable, from fine delicate cuts to chopping through bones. Many of our blades are traditional Japanese designs, while some are hybrids of Japanese and European styles, made with Japanese steels and techniques. We also supplement the selection with some butchery knives from Spain and America, so you can find the exact blade that you're looking for. Whether you're looking for your first knife or your tenth, we've got the right one for you. The Ko Bunka is a smaller version of a Bunka. You nailed it! Santoku means "three virtues". Slicing, dicing, chopping or meat, fish, veggies. This knife does it all. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable.

Knifewear

We can turn them around in hours, and we will give you a call when they're done! Before bringing us your knives, please clean them well and protect them with plastic blade guards or disposable materials such as newspaper. We hand sharpen knives on a series of water stones. For Western knives, we start with a grit waterstone and then refine the edge with grit.

Mike tokars

Some lines like the Kiri and Yuki are perfect for those looking for their first blacksmith-made knives because of their durability and easy price point. The fine, light point is easy to maneuver between joints and against bone; the heavy, stiff blade means you don't have to apply so much force to the cutting tip, which, combined with its single-beveled edge, makes the task of cutting through flesh and, most importantly, skin, like cutting through butter. Knifewear holds one sale a year on our regular stock and this is it. Sho Spaeth has worked in publishing and media for 16 years. We independently evaluate all recommended products and services. More Serious Eats Recipes. Straight to the Point A honesuki, or Japanese poultry knife, has a small, short blade that deftly breaks down chicken and other poultry. At home, I use a Fujiwara blade that isn't a true honesuki—instead of a single bevel, it has an asymmetric bevel, which I chose because, at the time, I wasn't quite comfortable with the idea of sharpening a single-bevel blade. These choices will be signaled to our partners and will not affect browsing data. My argument is twofold: Buy a honesuki because it's a pleasure to use and because it both rewards and demands good technique. Community News Main Street. Community News Commercial Drive. By Sponsored Content Manager. Something about the knife's design makes it entirely intuitive to use; you're able to make precise cuts from a variety of angles, due to its small size, and it comes to feel as if it's a natural extension of your hand. Vancouver, BC Your dream knife just became more affordable!

We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high performance blades, and travel all over Japan to find them.

Feb 6, Feb 23, Not clickbait. Community News See more from Community News. Sho Spaeth. Neighbourhood: Main Street. Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well. Community News Gastown. Use profiles to select personalised content. Measure advertising performance. It works exceptionally well for breaking down poultry—easily maneuvering between joints and against bone and cutting through skin like butter.